Naslov
Influence of processing parameters on permeate flow and retention of aroma and phenolic compounds in red wine concentrated by reverse osmosis

Autori
Ivić, Ivana ; Jukić, Vladimir ; Kopjar, Mirela ; Pichler, Anita

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of the 8th International Symposium on “Delivery of Functionality in Complex Food Systems”, July 7th-10th, 2019 / Vicente, Antonio ; Pinheiro, Ana Cristina ; Martins, Joana - Porto, 2019, 70-70

ISBN
978-989-20-9533-2

Skup
8th International Symposium on “Delivery of Functionality in Complex Food Systems” (DOF 2019)

Mjesto i datum
Porto, Portugal, 07.07.2019. - 10.07.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
red wine ; reverse osmosis ; concentration ; permeate flow ; phenolic compounds ; aroma compounds

Sažetak
Reverse osmosis concentration of red wine Cabernet Sauvignon, a rich source of polyphenols, at three different pressures (45, 50 and 55 bar) and two temperature regimes (with cooling and without cooling of the retentate) was studied. Reverse osmosis is a non-thermal process consisting of dewatering by the separation of pure water from liquid solutions (such as wine) by the application of an elevated pressure which causes the water to diffuse through a polymeric membrane. Concentration was carried out on a laboratory membrane unit with plates and frames on composite Alfa Laval membranes RO98pHt. Wine was concentrated up to 25.8% of total soluble solids content. The permeate flow highly depended on processing parameters and varied from 15.32 L/m2.h at the beginning to 8.00 L/m2.h at the end of processes. During the reverse osmosis concentration, color loss (total phenols and anthocyanins) occurred in concentrates. The highest retention of total phenols and anthocyanins was achieved with reverse osmosis process at 55 bar with cooling of the retentate. Twenty nine volatile compounds were identified by gas chromatography with mass spectrometry (GC-MS) in red wine Cabernet Sauvignon and concentrates. Process at 55 bar with cooling proved to be the best in terms of Cabernet Sauvignon aroma compounds retention. After concentration, the highest retention of terpenoids and acids was achieved in wine concentrates. Obtained wine concentrates can be used as food additives and in aceto balsamico production.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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